Vanilla Ice Cream French Toast Bread Pudding, is about as decadent as you can get for a breakfast treat. As the owner of the largest sweet tooth in the world, I must admit that ice-cream isn’t one of my favorite go-to treats. Especially vanilla ice cream. However, vanilla is pretty much the only flavor the Mr. will eat. Typically, after having a couple servings, weeks apart, he’s done with it.
Even if it is just plain old vanilla I don’t like tossing it out. My solution is to repurpose it, and my favorite way is with breakfast foods. This recipe has a double dose of vanilla ice cream. I used ice cream to make the French Toast and again for the custard in the bread pudding. It’s a lot I know, but it’s so good!
I didn’t start out with the intention of making a bread pudding with the French Toast. It was left over from breakfast a few days prior so I was repurposing it as well as the ice cream. It worked out good because after it’s stint in the fridge the French Toast had firmed up making it more receptive to the custard needed for the bread pudding. When I made the French Toast I doubled the recipe because Gabbi was spending the weekend with us. Just so happens French Toast wasn’t her thing that weekend and that’s why we had leftovers. Tweens, go figure.
There isn’t much additional sugar in the final product. With the sugar in the French Toast plus that in the ice cream I figured that was plenty. Serve the French Toast Bread Pudding with a light drizzle of maple sugar and a dusting of powdered sugar if you like.
French Toast – adapted from Allrecipes.com
- 6 slices Texas Toast Bread
- 2 eggs
- ⅔ cup vanilla ice cream, melted
- ½ tsp cinnamon
- 1 tsp vanilla
- Preheat a large heavy skillet or griddle over high heat.
- Beat together eggs, melted ice cream, cinnamon and vanilla in a medium size bowl.
- *Dip each slice of bread into the egg mixture allowing it to soak into the bread on both sides.
- Coat the skillet or griddle with a pat of butter or nonstick spray before browning/cooking the bread.
- Allow the bread to brown nicely before flipping it to cook on the other side.
- Place cooked French Toast in a 200°-degree oven to keep warm.
Vanilla Ice Cream Custard
1 ½ cup vanilla ice cream, melted
½ cup whipping cream
2 TBS sugar
1 tsp vanilla
Mix melted ice cream, whipping cream, eggs, sugar and vanilla together in a medium-size saucepan over medium heat. Stir until sugar is dissolved.
For the bread pudding, place four slices of cubed French Toast into a buttered casserole dish and let it sit overnight in the vanilla ice cream custard. When ready to bake, place the filled casserole dish in a larger baking dish and place it in a preheated 350° – degree oven. Next, add hot water to the larger dish to a depth of 1 inch. Cover with foil, and tent it so the foil doesn’t touch the pudding. Bake for 30 minutes, then uncover and bake an additional 30 minutes or until the pudding puffs up and the custard is set.
Additional Bread Pudding Recipes
You can also use melted ice cream in your favorite scratch or boxed pancake recipe as well.
Pancakes Made with Ice Cream
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